Awards

Featured Posts

Sunday, September 13, 2009

The rains finally arrived, and when they arrived, they really arrived in full fury. It rained the last few days. All rainfall deficit has been wiped out alongwith the roads in many parts of Delhi. They have been a welcome respite from the heat wave. I celebrated the arrival of rains by cooking up a parsi keema dish. Parsi cuisine is a welcome blend of various influences, the most notably being persian, as that is where they came from. What you get in the end is a treasure of dishes that combine sweet with the sour, meat with fruits, and so on.

Method:1. Mix the mince with turmeric, ginger garlic paste and salt. Boil with 3 cups of water. Keep aside.2. Heat the oil and add the cardamom, cinnamon and the cloves. Add the cumin seeds. When the cumin start to crackle, add the onion paste and saute till it turns golden brown.3. Add the tomato paste and the rest of the ingredients.Saute for 5 minutes on a slow flame.4. Add the boiled mince. Cook for 20 minutes stirring constantly till the water dries up.5. Serve garnished with potato straws.